Chicken and Wild Rice Soup
6 cups water
2 cups uncooked wild rice
3 thick-cut bacon slices, chopped (about 3 ounces)
5 cups thinly sliced red onion (about 1 large)
1/4 cup port or other sweet red wine
6 cups Brown Chicken Stock
3 cups shredded roasted chicken breast (about 1 pound)
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper
Bring 6 cups water to a boil in a medium saucepan, and stir in wild rice. Reduce heat; simmer, partially covered, 35 minutes or until rice is tender. Drain and set aside.
Place bacon in an 8-quart stockpot over medium heat. Cook 10 minutes or until bacon begins to crisp, stirring frequently. Add onion; increase heat to medium-high. Cook 10 minutes or until golden brown, stirring frequently. Add port, and simmer 8 minutes or until port evaporates. Add stock; simmer 5 minutes. Stir in rice, chicken, and remaining ingredients, and simmer 5 minutes or until thoroughly heated.
Yield: 8 servings (serving size: 1 1/4 cups)
CALORIES 345 (24% from fat); FAT 9.3g (sat 3.1g,mono 3.8g,poly 1.6g); PROTEIN 27.5g; CHOLESTEROL 63mg; CALCIUM 36mg; SODIUM 283mg; FIBER 3.9g; IRON 1.8mg; CARBOHYDRATE 37g
Cooking Light, JANUARY 2003